Saturday, October 26, 2013

Chocolate Gevar Mousse

BM # 33 Week 4 Day 3

Ghevar is a traditional Indian sweet and is made out of all purpose flour. The sweet is available at all sweet shops . Those of you who are not aware of this sweet, let me tell you that all purpose flour batter is made, which is poured and then fried  in ghee after which sugar syrup is sprinkled. My brother had got me a big box of this sweet, since the sweet is made of maida and is fried obviously it was difficult to finish it.Besides I wanted to make a fusion dessert with this.

One evening while we blogger friends were chatting at what's app, we were discussing left over sweets and at that time it struck me to make this dessert. I quickly made this dessert and sent the picture to the friends.I was not sure if the dessert would set. So if it would set it would be a mousse and if not it would go in the deep freeze and we could have enjoyed ghevar kulfi. It was left overnight in the frig. Next day I observed it had set beautifully. So it was named Chocolate Ghevar Mousse.

This is my last post for the chocolate theme in the final week of BM # 33


500 ml full fat milk
100 gms dark chocolate
100 gms malai ghevar
Boil milk.
Add the ghevar , stir the milk once or twice.
As soon as the ghevar melts add cooking chocolate.
Let it melt.
Switch off the gas and pour the dessert into bowls.
Once it comes to room temperature cover with a cling film and place it in the frig.
The dessert will set in 3-4 hours.

Since the gevar is made of maida it served as a thickening agent. I did not add any sugar as gevar was sweet and the sweetness of chocolate was enough to make it perfect.


This was a dessert that I carried to the gym , so some of my friends could taste and they just licked it off not bothering about the calories.

I made it in monsoon and had not covered the dessert, this resulted in moisture over the dessert.So make sure you cover it with a cling film.


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Friday, October 25, 2013

Chocolate Cake with Almond and Cranberry layer

BM # 33   Week 4   Day 2

Cakes are a perfect way to celebrate, but when you have so many occasions and a cake every day I am sure one just does not like to look at them.We were celebrating our son's engagement and the couple was cutting cakes everyday..four consecutive days.To add to the occasions it was my son's birthday and on the eve of his birthday I decided to get some cup cakes, his fiance got a wonderful choco pineapple cake .Being a mother, I wanted to bake one myself,( on the birthday) but without frosting.The cake is a twist to Gayathri's Egg-less Chocolate with Crisp Walnut Layer

This cake is under the themes chocolate for the second day of the last week of BM # 33


For the cake:
25 gms butter
100 gms condensed milk
1/4 cup milk
50 gms flour
15 gms cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp vanilla essence

For the top layer
30 gms granulated sugar
30 gms butter
1-2 tsp vanilla extract
2 tbsp almonds, chopped
2 tbsp cranberries
2 tbsp chocolate
60 gms all purpose flour
1/2 tsp baking powder
1/4 cup milk


Grease a cake tin and dust it with flour.
Preheat oven to 175C.
Beat butter till soft and add condensed milk. Mix well.
Sift flour, baking powder and soda-bi-carb.
Mix milk and essence.
Add milk mixture and flour mixture little by little to the butter and mix it slowly.
Pour it into the cake tin and bake for 10 minutes.

For the top layer
Beat sugar and butter until fluffy.
Add the vanilla extract and mix well.
Sift flour with baking powder
Add it to the butter mix.
Add the chocolate.
Add almonds and cranberries.
Gradually add milk.


To assemble the cake:
After 10 minutes, remove cake tin from oven and spread the cookie dough evenly on the half baked cake.
The cookie dough may penetrate the top layer of cake, that will not make any difference.
Bake it for 15-20 minutes or till the top is golden brown.
Remove from oven and let it cool.
Cut into slices and serve.


The cake turned out delicious and in spite of eating cakes for the past so many days this cake got over in a jiffy.

The cranberries gave a mild tart and almonds made it rich.The top layer was really delicious , in fact I plan to make a cake with just the top layer.


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Thursday, October 24, 2013

Muesli Crumble with Chocolate

BM # 33  Week 4   Day 1

Week 4 and Day 1 and I have picked Chocolate as my theme.
Life is forever changing, and for me it surely has taken a big change. Now I will be more busier than before, at least for now. Recently my son got engaged, and when my new daughter came to our house I prepared a simple meal . With all rituals and functions going on we were tiered of eating heavy food. 



This was the dessert that I made for the couple. They wanted something healthy and low cal, and this crumble with fruits and wheat flakes seemed absolutely perfect. For the garnish I simply cut slices to form hearts and then piped some chocolate sauce around them, which kind of disappeared after baking.The crumble was not very sweet and the nuts and raisins with fresh baked fruit was a treat.I have made this crumble before but this time I used more chocolate , cooking chocolate as well as cho chip cookies. The chocolates crumble tasted delicious and we served it with some vanilla ice cream.








2 cups of muesli / corn flakes/ wheat flakes
1 apple
1 pear
4 tsp of granulated sugar
3-4 tsp. of honey
3 chocolate chip biscuits / digestive / any fiber biscuit
2 tbsp cooking chocolate / cocoa powder
4-5 tsp. of cold milk
Wash and slice the fruits.
Arrange apples and pears slices in a circular pattern in a baking dish.
Sprinkle 3-4 tsp. of sugar over it and bake it for 5 minutes at 180°C or microwave it for 2 minutes at high.
Take out from the oven and keep aside.
Pour the Muesli in an oven proof dish and bake it for 3 minutes at 180°C to make it crispy.
Crush the muesli and the biscuits with hands to make a coarse powder.
Mix in the cooking chocolate and the honey to it.
Sprinkle 4-5 tsp. of cold milk over the crumbled Muesli and keep aside.
Sprinkle half of this crumbled Muesli over the baked fruits and cover it fully.
Spread another layer of sliced apples over it.
Cover the apples with the rest of the muesli mix.
Gently press the whole mix to make a firm cake.
Preheat the oven for about 5 minutes and bake this crumble for 15 minutes at 180°C.
Take out from the oven and let it cool.




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Tuesday, October 15, 2013

Raaj Kachori for Indian Cooking Challenge






 Raj Kachori is a typical Rajasthani street food, which has become very popular .It is available in all chaat shops .Recently I visited Haldiram which is a very popular joint with Mithai walas and they have a wonderful food court..yes for all the street food plus South Indian, North Indian..oh you name it.We ordered for Raj Kachori, though I have had this many times, but this time I dissected the Kachori.I wanted to see what exactly went in.Well yes we have Raj Kachori as this month's challenge for Indian Cooking Challenge.

Raj Kachori is like a giant pani puri and is well puffed and very crisp.The trick with it is that you have to adjust the flame every now and then so you can get a real crisp one.Of course if it does not puff..you cannot fill, but one can use it for papadi. The kachoris can be made in advance, just that they should be stored well.We have a number of fillings which again are simple to gather, except for dahi wada which one has to make,It is strange that I do not have the recipe for dahi wadas on my blog, though I must have made them umpteen times.These are the regular udad daal dahi wadas that we make. Papdi , sev, boondi are all store bought.

Dough for kachori
1 cup all purpose flour
¼ cup semolina
2 pinches baking soda
Mix both the flours .
Add baking soda and knead into a semi soft dough.
Cover and leave for 30 minutes.
Divide the dough into 14 parts and make balls.
Flatten a ball and roll it into a disc about 3’’.
Deep fry , adjusting the flame from slow to medium and vice versa, till you get a real crisp golden kachori.
Make all the kachoris in the similar manner.





Filling
Boiled potatoes chopped finely
Boiled moong sprouts
Boiled black channa
Boondi, soaked for 10 minutes and squeezed
Dahi wada
Papadi

Sauces
Fresh beaten curd

Dry spices
Salt
Chaat masala
Peeli mirch
Red chilly powder
Black salt

Garnish
Fine sev
Coriander leaves



Fill the kachori in the following order..
Dahi wada
Papdi
Potatoes
Black channa
Boondi
Sprinkle spices
Pour curd
Sweet chutney
Spicy chutney
Garlic chutney
Spices
Fine sev
Coriander
The curd and sauces , dry spices all can vary according to ones taste.Step by step pics to fill raj kachori














This was the first time I made  Raj Kachori at home. Every one in the family enjoyed it and the taste was as good as Haldiram !!

Note..
After making this Raj Kachori I had it again and this time I saw it being filled at Haldiram, I realized that I had not filled mine with enough curd and chutneys...so I filled another kachori with lots of curd and chutneys.This tasted better as all the filling ingredients were really moist and well soaked in these sauces.Make sure you chill the sauces to give it that highlighted taste.
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Sunday, October 13, 2013

Fruit Monsters for Groovy Gourmets


This month's challenge at groovy gourmets was announced a little late, but I worked on it right away.I will be traveling to Japan for a two month trip , so decided to finish the challenge.

This months theme is actually very interesting and there is so much one can do, though I decided to do something really simple and quick.We had to do something spooky for Halloween and I used some fruits to make these monsters.


Orange
Kiwi
Silvered almonds
Cut the fruit into quarters.
Cut out a smaller wedge, which you can eat right away.
Stick the silvered almonds in place of teeth.
Place them in a tray and pour some strawberry sauce.
There you are you get a true monster.
These could also be made with apples, in that case immerse them in some lime juice for a while so that they do not discolor.
Somehow I loved the kiwi and orange monsters.






I made these when my grand kids had come to spend a day with me. I had put these on the table before they came and as soon as they came and saw these monsters they went into peels of laughter and along with them we all too stared laughing. This went on for a while and while I write this I am still smiling at the way the little kids laughed at these monsters They refused to eat them..finally they made me eat and the only thing they did was laugh.

13th oct happens to be my hubby's birthday...but I am mum..if he knows I am posting Monsters on his Birthday he will surely kill me!!..all the same I cant resist wishing a Happy Birthday...with Monstrous Happiness and love!!


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Saturday, October 12, 2013

Taste of Sindh with Dabbal Chola au Chaap

BM # 33   Week 2   Day 3

I like to make cholas / chick peas in different ways.This is a typical Sindhi style of serving chola.Dabbal is bread, and chaap is patty or tikki.This is one of the most popular combo platter that Sindhi Cuisine has..It is actually Sindhi street food. Mom tells me they used to have a dabbal chole wala outside their school in Pakistan.It did not even cost them 1 paisa.  She says Rupee was a lot of money then...and to think what we pay now for a dish.....

Any way this chola is made in a different style , it has more gravy and the gravy is rather runny.The dabbal or the bread is broken into pieces and then the patty or chaap as we call is also broken and placed on the bread. The chola with gravy are poured on top. The runny gravy is absorbed by the bread thus making it soft.a mint chutney with tamarind, which is also runny is lavishly drizzled on top.This gives the dish a very nice minty, tarty flavor.This chutney is spicy too.The dish is finally garnished with chopped onions and chopped fried green chillies.

So for the 3rd and final day in this week we have a combo platter from Sindh.


Chola
2 cups boiled chick peas
2 onions
2 tsp ginger garlic paste
6 tomatoes , puréed
1 tsp red chilly powder
2 tsp coriander powder
1/2 tsp turmeric powder
1-2 tsp black salt
2 tsp chenna masala
1/2 tsp Garam masala
1/8 tsp black pepper
Coriander leaves
Heat oil.
Add onions and sauté till pink.
Add ginger garlic paste and sauté till onion is deep golden.
Add tomato purée and all the spices.
Let cook till all the moisture from tomatoes has dried and let it come up on oil.
Add water and let cook for about 10 minutes.
The gravy should be runny.



Chaap
4 boiled potatoes
2 slices bread
Salt to taste
Mash the potatoes.
Soak the bread slices in water for a few minutes and then squeeze it.
Add the soaked crumbled bread to the mashed potatoes.
Add salt and mix well, knead like dough, so everything is well incorporated.

Stuffing
1/2 cup channa daal
1 small onion, finely chopped
2 green chillies
1/4 tsp mango powder
1-4 tsp red chilly powder
Pinch garam masala
Coriander leaves
Salt to taste
Boil the channa daal with salt and turmeric.
Each grain should be separate.
Place it in a strainer so that the excess water is drained out.
Let the daal cool.
Add all the spices , onion and coriander .
Mix well.

Assembling the Chaap
Pinch out medium sized balls from the potato dough.
Make a depression in it and place a teaspoon of the stuffing in it.
Bring the sides of the ball together and seal it, flatten the ball to form a patty.
Shallow fry or deep fry the patty.


Gidamdi ji chutney / tamarind chutney
1 tbsp coriander leaves
2 tbsp mint leaves
1 onion
4-5 green chillies
1/2 cup diluted tamarind pulp
Salt to taste

Make a paste from coriander , mint, onion, green chillies and salt.
Add the tamarind pulp and adjust the consistency.
This chutney has to be spicy and tangy.



Accompaniments
Fried green chillies
Chopped onions
Dabbal /pav or bread


This is one of the most delicious combos which is served in Sindhi homes and the accompaniments and chutney are a highlight of this dish.

 Break the pav or bread

place a patty on the bread

pour the chole and the runny gravy

 sprinkle onions and chillies

drizzle chutney

serve

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